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Prize winning recipe: Southwestern Pumpkin Hummus

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japple Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Oct-27-10 09:40 AM
Original message
Prize winning recipe: Southwestern Pumpkin Hummus
http://www.almanac.com/recipe/southwestern-pumpkin-hummus

Southwestern Pumpkin Hummus

This recipe, by Sharon Ricci, won second prize in The 2010 Old Farmer's Almanac Pumpkin Recipe Contest.

• 8 cloves garlic
• 1/4 cup fresh cilantro
• 1/4 cup lime juice
• 1/4 cup tahini
• 2 tablespoons pumpkin oil (can use olive oil)
• 1 can (15-ounce) pumpkin
• 3 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon chipotle pepper (ground or flakes)
• pumpkin seeds for garnish

Combine all (except garnish) in food processor and blend until smooth. Transfer to bowl and cover. Refrigerate over night. Garnish with pumpkin seeds and drizzle with extra oil before serving. Serve with vegetables, crackers or plain tortilla chips.
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Denninmi Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Oct-27-10 10:32 AM
Response to Original message
1. Thanks for posting this.
I never would have considered using pumpkin/squash in this way, as the base for a dip, but it makes perfect sense. I'll have to try it, it sounds like it would be very good. I'd just cut back on the garlic, 8 cloves is way too much for my personal taste, but to each his own.
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pscot Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Oct-27-10 12:11 PM
Response to Reply #1
3. Eight cloves of raw garlic
Edited on Wed Oct-27-10 12:12 PM by pscot
would pretty much overwhelm any other flavor. Roasted garlic, OTOH, would give the dip a completely different character.
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Oct-27-10 12:03 PM
Response to Original message
2. I might have to try this one.
You can't go wrong with cumin, chile, and tahini.
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